Chicken Soup Verde

• 6 cups canned low sodium chicken broth
• 2 cups dry white wine
• 4 boneless skinless chicken breast halves, cut into 1-inch pieces
• 16 thin asparagus spears, trimmed and cut diagonally into 1-inch pieces
• 1 cup thinly sliced green onion
• 1 cup freshly shelled peas or 1 cup frozen baby peas
• 2 teaspoons chopped fresh marjoram
• 1 12 cups grated parmesan cheese

1. Bring broth and wine to a boil in a heavy large saucepan over medium high heat.
2. Add chicken asparagus and peas.
3. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp tender, about 3 minutes.
4. Add green onions and marjoram.
5. Simmer until chicken is cooked through and flavours blend, about 2 minutes longer.
6. Can be prepared a day in advance.
7. Cover and refrigerate.
8. Bring to a simmer before continuing.
9. Mix 1/2 cup parmesan cheese into soup; season with salt and pepper.
10. Serve with remaining cheese.

chicken broth, white wine, chicken breast halves, thin, green onion, peas, fresh marjoram, parmesan cheese

Taken from www.food.com/recipe/chicken-soup-verde-24927 (may not work)